THE MISSION
Coffee is a seasonal fruit and we source it directly from origin in freshly harvested lots. We practice small production methods that allow us to scrutinize and perfect our processes. Attaining a perfect roast is an intuition, a smell, a sound, a slight change in color— it’s about careful attention to detail that comes through in every cup. Our company takes its name from the ‘sightglass,’ the viewing window on our vintage PROBAT coffee roaster that exposes the complex and delicate process of roasting coffee. We believe that knowing the story behind your coffee—where it was grown, how it was processed, and who handled it along the way—is a powerful link from the cup to the wider world. Ultimately, we aim to deliver the highest quality achievable in all aspects of our business, whether that be sourcing the most beautiful and wondrous coffees attainable or employing the most mindful and quality-focused practices possible.
IN THIS PROJECT, WE REALIZED THE DEVELOPMENT OF A FIRST-CLASS STORE BASED ON THE E-COMMERCE PLATFORM OF SHOPIFY.
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The Hario V60
The Hario V60 is our go-to brewing device here at Sightglass, producing a clean and balanced cup that can be brewed quickly with minimal clean-up. Unfold the filter and insert into the dripper. Place your V60 cone atop a mug and rinse the filter with hot water. Leaving the V60 and filter in place, discard the water in your mug. Weigh out 20 grams (about 2 rounded tablespoons) of whole beans. Grind the beans on the finer side; similar to the consistency of table salt. Pour the ground coffee into the filter, giving a gentle shake to settle the grounds. Place the V60 onto your scale and tare to ‘0 grams.’ Allow your water to reach a boil, and then wait 45-60 seconds. Start a timer. Gently pour 30 grams (1 oz) of brewing water into the center of the bed of grounds. Let stand for 45 seconds, allowing the coffee to absorb the water. Begin pouring a steady, even stream of hot water over the grounds in a circular motion. Aim for the center of the cone, avoid pouring water directly onto the filter. Keep the water level within the cone at about two-thirds full. Continue slowly pouring at the center until your scale displays ‘320 grams.’ When all the water has dripped through the filter (ideally between 2-2:30 minutes), remove and discard the filter and brewed grounds. Drink up!
The French Press
The French Press has blessed kitchen countertops since 1929, and remains popular due in large to its ease of use and heavier cup profile. Rinse the French Press with hot water, then discard water. Weigh out 38 grams (about 5 level tablespoons) of whole beans. Grind the beans to a medium-coarse consistency. Pour the ground coffee into the press pot, giving a gentle shake to settle the grounds. Place the French Press onto your scale and tare to ‘0 grams.’ Allow your water to reach a boil, and then wait 45-60 seconds. Set a timer for 4:00 minutes. Carefully pour 600 grams (20 oz) of water over the grounds, filling the French Press to just below the bottom of the pouring spout. Let stand for one minute, allowing the coffee to absorb the water. Give a quick, gentle stir to evenly immerse the grounds into the brew. Cover the French Press. After 3:30 minutes, skim the grounds and insolubles off the top of the brew with a spoon. Insert the plunger screen into the French Press chamber and slowly press down, using gentle pressure. Drink up! If there is still brewed coffee remaining in the press, decant into another vessel to cease the brewing process.
Rinse the filter
The Clever Dripper couples the ease and control attainable with a full-immersion brewing device with the cleaner profile of paper filter brewing. Fold the filter along the bonded seams and insert into the Clever brewer. Rinse the filter with hot water. Leaving the filter in place, discard the water. Weigh out 20 grams (about 2 rounded tablespoons) of whole beans. Grind the beans to a medium-coarse consistency. Pour the ground coffee into the filter, giving a gentle shake to settle the grounds. Place the Clever onto your scale and tare to ‘0 grams.’ Allow your water to reach a boil, and then wait 45-60 seconds. Start a timer. Carefully pour 300 grams (10 oz) of brewing water over the grounds. Let stand for 30 seconds, allowing the coffee to absorb the water. Give a quick, gentle stir to evenly immerse the grounds into the brew. Cover the Clever with its lid. At 2 minutes, set the Clever atop a mug to release the brew. This process should take about 1-1:30 minutes. Remove and discard the filter and brewed grounds. Drink up!
The Aeropress
With its ease of use and extreme durability, the Aeropress produces a wonderfully clean, refined, and expressive brew every time. Insert the filter into the bottom of the brewer, carefully rinsing both Aeropress chamber and filter with hot water. Leaving the filter in place, discard the water. Weigh out 17 grams (about 2 level tablespoons) of whole beans. Grind the beans on the finer side; similar to the consistency of table salt. Pour the ground coffee into the Aeropress chamber, giving a gentle shake to settle the grounds. Place the Aeropress on your scale and tare to ‘0 grams.’ Allow your water to reach a boil, and then wait 45-60 seconds before pouring water over the ground coffee. Start the timer and pour the water up to the ‘3’ mark (or 220 grams) on the Aeropress chamber. Give a quick, gentle stir to evenly immerse the grounds into the brew. Insert the plunger into the brewing chamber until the black rubber piece seals the top. At the 45 second mark, gently and steadily push down on the plunger, forcing the brewed coffee through the chamber and into a mug. Stop when you hear the hiss of air escaping. Remove and discard the filter and brewed grounds. Drink up!
Beautiful, functional design
Beautiful, functional design and the resulting crystalline cup profile have kept the Chemex ahead of the pack since 1941. Unfold the filter and place into the Chemex pot, with the thicker, multi-layered side of the filter against the spout. Rinse the filter with hot water. Leaving the filter in place, discard the water. Weigh out 40 grams (about 5 level tablespoons) of whole beans. Grind the beans to a medium-coarse consistency. Pour the ground coffee into the filter, giving a gentle shake to settle the grounds. Place the Chemex pot on your scale and tare to ‘0 grams.’ Allow your water to reach a boil, and then wait 45-60 seconds. Start your timer and pour 60 grams of brewing water into the center of the bed of grounds. Let stand for 45 seconds, allowing the coffee to absorb the water. Begin pouring a steady, even stream of hot water over the grounds in a circular motion. Continue slowly pouring until your scale displays ‘630 grams.’ Avoid pouring water directly onto the filter. When all water has dripped through the filter, the volume of coffee should be level with the raised glass button on the side of the Chemex pot. Remove and discard the filter and brewed grounds. Drink up!